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$33
Albet i Noya, an organic pioneer in Penedès, makes El Fanio from old Xarel·lo on sandy-loam soils in the Serra del Ordal. Nine months in barrel and cement on lees give pear, white peach and a nutty, gently toasty depth.
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Description
El Fanio is an organic, vegan white from Albet i Noya, one of the first Spanish estates to farm organically, in the D.O. Penedès. It is made entirely from Xarel·lo grown at Turó de la Gúardia in the Serra del Ordal, on sandy-loam soils that are poor in organic matter and highly permeable, conditions that keep yields low and concentrate flavour in the fruit. The must ferments slowly, and the wine spends around nine months ageing in barrels and cement tanks on its lees. The cement holds a pure fruit expression while the wood contributes measured oxygen exchange and structure, and the lees ageing adds a creamy, nutty texture and light toast through autolysis. The colour is bright gold. The nose shows ripe pear, white peach and fennel, with beeswax, almond and a hint of toasted bread from the barrel. The palate is broad and textured, the orchard fruit and savoury depth held in check by Xarel·lo's firm acidity, closing dry and faintly saline. Serve at 11 to 12 degrees in a large white glass, ideally decanted for younger vintages.
Additional information
Serve with roast chicken, grilled tuna or a mushroom risotto. The nutty, textured palate also stands up to aged Manchego and other hard cheeses.
